Skip the restaurant markup. This easy shrimp risotto with peas costs a fraction of takeout and tastes just as good. Tender shrimp, sweet peas, and Parmesan folded into creamy Arborio rice - all in one pan, ready in 30 minutes.
If you're planning to keep your Italian-inspired dinner going, use this 4-ingredient pizza dough for homemade breadsticks or flatbread. For another seafood meal, try my couscous salmon salad - also ready in 30 minutes.
Finish the feast with a slice of traditional Italian tiramisu cake. No baking required.
📷 Recipe Snapshot
🍽️ Recipe: Easy Shrimp Risotto with Peas
⏲️ Ready In: 30 minutes
👥 Serves: 3-4
🌏 Cuisine: Italian-inspired
💪 Difficulty: Easy (beginner-friendly)
📌 Recipe Type: Main / one-pan dinner
🌟 Ingredient Highlights: shrimp, Arborio rice, peas, Parmesan, garlic
💡 Pro Tip: Add warm stock gradually and stir often-this helps create that creamy texture.
Jump to:
Nicole says: '
This risotto is so easy to make! Just under 30 minutes and one pan makes it the perfect weeknight dinner.'
💗 Why This Recipe Works
✅ Creamy without heavy cream - the starch in Arborio rice does the work.
✅ Restaurant-quality at home - white wine, garlic, and Parmesan.
✅ Kid-friendly - mild, cheesy, and full of peas.
✅ Flexible - swap shrimp for scallops, chicken, or mushrooms.
✅ Love shrimp for breakfast? My easy shrimp and leek frittata is another quick seafood dish.
Perfect for: Date night, meal prep, or when you want to impress without stress.
🍚 Ingredients
*See the recipe card for full information on ingredients and quantities.
- Peas - Frozen or fresh, both work. No need to thaw frozen peas before adding.
- Raw shrimp (peeled): I prefer wild-caught for a sweeter taste. If you have time, buy whole shrimp and peel them yourself - the shells make a better stock and the shrimp stay juicier. If using frozen, thaw overnight in the fridge.
- Arborio Rice: Don't rinse it. The starch on the outside is what makes risotto creamy. Just stir it directly into the pan.
♻️ Substitutions
- Arborio Rice - If you don't have Arborio rice, you can swap it with any short-grain rice like Carnaroli Rice, Valencia Rice or Sushi Rice, for your creamy risotto.
- Shrimp - Replace with sustainably sourced scallops or even chunks of white fish. For a crispy seafood dinner, try my cornmeal fried fish.
- Butter - To make the recipe dairy-free, substitute butter with a vegan butter alternative.
- Grated Parmesan - For a sharper, saltier flavor, use Pecorino Romano instead. It's made from sheep's milk and pairs beautifully with seafood. If you're dairy-sensitive, try nutritional yeast.
- Chicken Stock - For a vegetarian twist, use vegetable broth.
- Garlic Cloves - Garlic powder can be a handy replacement.
📖 Variations
- Lemon Twist: Squeeze fresh lemon juice over the finished risotto and add a sprinkle of lemon zest. It brightens everything up.
- Mushroom: Add sautéed mushrooms. They go great with shrimp and peas.
- Salmon: My baked salmon sushi cups are another fun seafood idea.
- Fennel: Add ½ teaspoon of crushed fennel seeds with the garlic. It adds a subtle licorice note that complements shrimp beautifully.
👩🍳How To Make Easy Shrimp Risotto with Peas
Here's how to get creamy, restaurant-quality risotto on your first try. Just like this canned tuna pasta, it's simpler than you think.
Step 1: In a big pan, heat olive oil, add onions and garlic. Cook until the onions look clear. Then, add Arborio rice and stir for 2 minutes. Pour in white wine and stir until it's gone.
Step 2: Lower the heat. Add a small amount of the warm chicken stock at a time to the rice, stirring frequently. After 10 minutes, put the shrimp in. Keep adding stock until the rice is al dente.
Step 3: After an additional 5 minutes, add the peas. When everything is cooked, turn off the heat. Put in butter, parmesan, and parsley. Let it sit for a minute.
Step 4: Serve with more parmesan, a pinch of chilli flakes (if you like spicy), and extra parsley on top.
A full list of ingredients and instructions can be found in the recipe card below.
💭 Expert Tips
- Use a wide, heavy-bottomed pan for even heat distribution and better control while stirring.
- Keep your stock hot in a separate pot while you cook. Cold stock will lower the pan temperature and ruin the texture.
- Stir frequently, especially toward the end. It prevents scorching and helps release the starch that makes risotto creamy.
- Add a squeeze of fresh lemon juice right at the end to brighten up the dish and balance the richness.
- Let the risotto rest covered for a minute before serving to help the flavors meld together nicely.
- More shrimp flavor: If you're peeling your own shrimp, simmer the shells in the broth for 10 minutes before you start. Strain and use that stock - it adds a deeper seafood taste to the risotto.
❓Easy Shrimp Risotto with Peas FAQs
Yes, and I do this all the time. Thaw them overnight in the fridge or run them under cold water for 10-15 minutes. The key? Pat them completely dry before cooking. Excess water prevents browning and makes the risotto watery. Nobody wants that.
Arborio is what most grocery stores carry, and it works great. But if you spot Carnaroli or Vialone Nano, grab them - they release starch more slowly and stay firmer. One rule: never rinse the rice. That starch is what makes risotto creamy.
No wine? No problem. Use extra broth instead, and add an extra squeeze of lemon juice at the end. The acidity brightens everything up just like wine would. You won't miss it.
Honestly? Risotto is best served fresh. The rice absorbs liquid as it sits and gets gluey, and reheated shrimp turns rubbery. If you really need to prep ahead, cook the risotto without the shrimp and peas, then reheat gently with extra broth before stirring them in at the end.
Make-ahead trick: Cook the risotto halfway (about 10 minutes), then spread it on a baking sheet to cool. Cover and refrigerate overnight. When ready to serve, finish cooking with fresh stock and stir in shrimp and peas at the end.
Store leftovers in an airtight container in the fridge for up to 2 days. To reheat, warm gently on the stovetop over medium-low heat with a splash of broth or water.
Turn leftovers into risotto cakes: Cool the risotto completely, shape into patties, and pan-fry in a little oil until golden and crispy on both sides. A whole new meal from yesterday's dinner.
Tried this recipe? Give it a star rating below! ⭐⭐⭐⭐⭐
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📖 Recipe
Easy Shrimp Risotto with Peas
Video
Ingredients
- 350 g Arborio rice Carnaroli Rice, Valencia Rice or Sushi Rice
- 250 g shrimp peeled & deveined, caught from sustainable sources if possible
- 1 onion finely diced
- 50 ml dry white wine Pinot Grigio or Sauvignon Blanc
- 50 g frozen or fresh peas fresh or frozen
- 50 g butter cubed, cold
- 100 g grated Parmesan plus extra for serving
- 1 litre chicken stock warm, made from 2 chicken stock cubes dissolved in 1 litre hot warer (sub: vegetable stock)
- 3 garlic cloves minced or grated
- 3 tablespoons olive oil extra virgin preferred
- ½ teaspoon pepper
- salt to taste
To serve
- chilly flakes
- fresh parsley
Instructions
- To make the stock, dissolve 2 chicken stock cubes in 1 litre of hot water. Keep it warm on low heat while you cook the risotto.1 litre chicken stock
- In a large, deep skillet or wide pot, heat the olive oil over medium heat. Add the chopped onion and minced garlic. Cook for a few minutes until the onion is soft and smells great.1 onion, 3 tablespoons olive oil, 3 garlic cloves
- Add the Arborio rice and stir well to coat the grains with the oil. Toast the rice for about 2 minutes, until the edges look slightly translucent. Pour in the white wine and stir until it's fully absorbed.350 g Arborio rice, 50 ml dry white wine
- Lower the heat to medium-low. Start adding the warm chicken stock, one ladle at a time, stirring often. Let the rice absorb the liquid before adding more. Keep going for about 15-20 minutes, until the rice is tender but still has a little bite.
- Meanwhile, prep the shrimp. Butterfly about 6-8 of them by making a small cut along the back, and chop the rest into smaller pieces. Add the shrimp to the pan about 10 minutes into cooking-when the rice is halfway done.250 g shrimp
- In the last 5 minutes, stir in the peas. Once the rice is cooked and most of the liquid is absorbed, turn off the heat and stir in the butter and Parmesan. Season with salt and pepper to taste, then sprinkle over chopped parsley.50 g frozen or fresh peas, 50 g butter, 100 g grated Parmesan, ½ teaspoon pepper, salt
- Let the risotto rest off the heat for a minute or two before serving. This helps everything settle. Serve hot, topped with extra Parmesan, a pinch of chili flakes (if you like a bit of heat), and more fresh parsley.
Claudia-Cristina Ciorteanu says
My family loved this!
Nicole says
This risotto is so easy to make! Just under 30 minutes and one pan makes it the perfect weeknight dinner.
Claudia-Cristina Ciorteanu says
One pan, 30 minutes, and done — that's the goal. So glad it hit the spot for a weeknight dinner.
Paula says
This risotto with shrimp and peas was delicious! I've had it with peas before, but adding shrimp was new for us, and a huge hit.
Claudia-Cristina Ciorteanu says
First time adding shrimp to a pea risotto? Brave move. Sounds like it paid off.
Lathiya says
Made this risotto last night and enjoyed every bit of it. It is perfect when you want to enjoy some cozy dinner without much fuss.
Claudia-Cristina Ciorteanu says
Cozy dinner without the fuss — that's what I wanted to hear. Thanks, Lathiya.
Juyali says
Made this for dinner, and the risotto turned out perfectly creamy, and the prawns were so tender.
Claudia-Cristina Ciorteanu says
Creamy rice and tender prawns is the combo. You got it right.
Nicole Kendrick says
Thank you for sharing this recipe
Claudia-Cristina Ciorteanu says
Hope you make it again.
Nora says
This King Prawn and Pea Risotto was absolutely delicious! Creamy, flavorful, and packed with juicy prawns and sweet peas—it felt like a restaurant-quality dish but was so easy to make. Perfect for a cozy dinner!
Claudia-Cristina Ciorteanu says
Restaurant-quality at home — that's high praise. The prawns and peas really do all the work.
Elizabeth says
Such a yummy risotto! It was a huge hit!
Claudia-Cristina Ciorteanu says
Hit. That's all I needed to hear.
Liz says
My family loved this risotto! So delicious!!!
Claudia-Cristina Ciorteanu says
Family loved it. That's the best review any recipe can get.
Alena says
This one is so creamy and delicious. A must try!
Claudia-Cristina Ciorteanu says
Creamy risotto is the only kind worth making. Glad you tried it, Alena.
Rosanna says
Such a tasty risotto and loved all the tips - thank you!
Claudia-Cristina Ciorteanu says
The tips come from messing up a lot of risotto before. Happy they helped you skip that part.